Maceration on the skin in stainless steel tanks at a controlled temperature for about 10 days before the grapes are pressed. The alcoholic fermentation is completed in stainless steel (approx. 20 days), during which the malolactic fermentation also takes place at a controlled temperature. Around December, the wine is transferred to 30 hl oak barrels and matures there for 24 months. After being transferred to stainless steel tanks, the wine is bottled without fining or filtration.

Allergy information: Contains sulfites